Spicy Corn, Black Bean, and Quinoa Salad

I have had quinoa a couple times but only made it once before, for a sweet breakfast. So when I saw this recipe on The Chubby Vegetarian‘s blog, I had to try it out. Not to mention it was really quick and easy. I am thinking of adding some avocado as he suggested tomorrow for lunch.  As always I modified  the recipe slightly, but it is basically the same.

Spicy Corn, Black Bean and Quinoa Salad

Based off the recipe by The Chubby Vegetarian

  • 1 can black beans (rinsed and drained)
  • 1 cup frozen corn and edamame (defrosted, and steamed)
  • 4 scallions (chopped)
  • 2 cups cooked quinoa (recipe follows)
  • 1/2 jalapeno pepper (seeded and minced)
  • 3 garlic clove (minced)
  • 1/2 lime (juiced)
  • salt and pepper to taste
  • 2 tablespoons chopped cilantro

Throw all of the ingredients into a big bowl and toss together. He suggests adding diced up avocado to put on top. You can serve warm or cold.

Quinoa:

  • 1 cup uncooked quinoa
  • 2 cups vegetable broth

If you are working with un-rinsed quinoa, you want to start off by soaking your quinoa.  Soak for about 15 minutes.  After soaking, rinse for two or three minutes in a fine metal strainer.

Add quinoa and broth in a small sauce pan with a fitting lid. Bring to a simmer and then reduce to low.  Cover and cook for between 20 and 25 minutes.  Remove from heat and let sit covered for an additional five minutes.  Fluff and add to salad.

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